Honey Garlic Chicken Stir-Fry

We glazed sizzling bites of chicken with fresh broccoli and carrots in a sweet and savory Asian-inspired stir-fry sauce. This speedy weeknight dinner is healthier and tastier than takeout — and since it’s ready to eat in just 30 minutes, it’s also faster than waiting for the delivery guy.

The only real effort involved in making a stir-fry is cutting up the meat and veggies into small pieces so they cook in a flash. Dinner will be ready “chop-chop” once everything hits the hot pan– don’t let anyone tell you you have to own a wok to make a good stir-fry.

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Instead of reaching for a store-bought sauce, whip up our drool-worthy combo of honey and soy sauce. We’ve poured this foolproof sauce all over everything from shrimp to slow-cooker chicken thighs, but tonight it’s dressing up a colorful blend of wholesome vegetables and tender pieces of chicken.

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Think of this stir-fry recipe as an infinitely customizable template for creating your family’s perfect meal: substitute beef, shrimp, or tofu instead of chicken; swap green beans, snow peas, or bok choy for the broccoli; or use spicy sesame oil to turn up the heat.

Directions

Heat the oil in a large pan over medium heat.

Season the chicken pieces with salt and pepper, and add them to the pan in a single layer (you may need to cook the chicken in batches if your pan is smaller). Cook the chicken for 3 to 4 minutes per side, or until it’s golden brown and mostly cooked through.

Add the broccoli and carrots and cook until they’re tender, about 3 to 5 minutes. Add the minced garlic and cook until it’s fragrant, about 30 seconds.

Add the honey, soy sauce, chicken broth, and sesame oil to the pan. Add the cornstarch and water mixture, bring the sauce to a simmer, and cook, stirring often, until it’s just thickened, about 2 to 3 minutes. Taste the sauce and adjust the seasoning if needed.